The robustly spiced kebab shop rotisserie favourite is tricky to reproduce at home, but far from impossible if you stick to a few simple rules
Pack the chicken into a tin: Nigella Lawson’s shawarma.
In short, there are a lot of options in the spice department before we even address the choice of acid both to flavour and to tenderise the meat. As well as lemon juice, recipes use vinegar, sometimes in quantity: Kalla adds both white- and red-wine versions), while Obi and Salma, likeI cannot deny that all of the above are tasty, but we prefer the less aggressively tangy examples, though we do miss the acid element in those that omit it altogether.
If you’re daunted by the list of ingredients, and don’t have all of them in the house, be reassured that even the simplest versions I tried were extremely good – either Khan or Solomonov’s will make you very happy.Spicing is, of course, a matter of personal preference; more important is how you cook the chicken.
Solomonov poaches the marinated meat, wrapped tightly in clingfilm, then chills it, slices it thinly and fries it briefly until just charred around the edges, which leaves it both tender and tasty. My favourite method, however, and not just because it involves less work, comes from Obi and Salma.
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